CN112538411B

CN112538411B - Compound seasoning tricholoma matsutake vinegar and brewing method thereof

Info

Publication number: CN112538411B
Application number: CN202011376052.0A
Authority: CN
Inventors: 马建芳; 郭志鹏
Original assignee: Yanbian Longjing Hongshun Biotechnology Co ltd
Current assignee: Yanbian Longjing Hongshun Biotechnology Co ltd
Priority date: 2020-11-30
Filing date: 2020-11-30
Publication date: 2023-08-15
Anticipated expiration: 2040-11-30
Also published as: CN112538411A

Abstract

The invention discloses compound seasoning tricholoma matsutake vinegar and a brewing method thereof, comprising eight steps of principle pretreatment, liquefaction, saccharification, alcohol fermentation, acetic acid fermentation, smoking, vinegar spraying and ageing, wherein tricholoma matsutake bacteria and natural acetic acid bacteria are compositely connected into a fermentation process in the acetic acid fermentation step, so that nutrition components of the composite bacteria in the acetic acid fermentation process are greatly blended into vinegar grains. In the process of pouring edible vinegar, the edible vinegar is extracted, so that the nutrition of the pine mushroom is greatly reserved, the nutritional ingredients in the pine mushroom are introduced into the edible vinegar, and the prepared pine mushroom vinegar has the special compound flavor of the pine mushroom and the mature vinegar, and has the advantages of sour and sweet taste and faint scent and refreshing taste. Not only has rich nutrition, but also can regulate and enhance the immunity of human body, and has the effects of strengthening brain, tonifying kidney, softening blood vessel, preventing and resisting cancer, etc. The operation is simple, the quality of the vinegar is obviously improved, the taste change is large, and the popularization is easy.

Description

Compound seasoning tricholoma matsutake vinegar and brewing method thereof

Technical Field

The invention relates to the technical field of seasoning vinegar, in particular to compound seasoning tricholoma matsutake vinegar and a brewing method thereof.

Background

At present, the Shanxi mature vinegar has long history, is influenced by original production areas and unique in flavor, has a long-term negative name in the global seasoning industry, has a total flavone content standard of not less than 60mg/100g as one functional index, and has very strong antioxidant and free radical eliminating effects due to the progress of free radical life science in recent years. Flavonoids are involved in the metabolism of phosphoric acid and arachidonic acid, in the phosphorylation of proteins, in the transfer of calcium ions, in the scavenging of free radicals, in the enhancement of antioxidant activity, in redox, in chelation and in the expression of genes. Their health benefits are: anti-inflammatory, antiallergic, antibacterial, parasite inhibiting, virus inhibiting, liver disease preventing and treating, vascular embolism preventing and treating, heart and cerebral vascular disease preventing and treating, anti-tumor, anti-chemical poison preventing and treating etc. The natural bioflavonoids have small molecular weight, can be rapidly absorbed by human bodies, can pass through the blood brain barrier and can enter adipose tissues, thereby further exhibiting the following functions: helps human body defend radiation, eliminates fatigue, protects blood vessels, prevents arteriosclerosis, expands capillary vessels, dredges microcirculation, activates the functions of brain and other viscera cells, resists fat oxidation and resists aging.

The tricholoma matsutake has rich meat, fragrance and delicious taste, and is a rare wild edible fungus. Tricholoma matsutake contains protein, fat and multiple amino acids, and contains 8 amino acids essential to human body. Vitamins b1, b2, c and pp are also included. It can be used as food material or medicinal material, and has high nutritive value and special medicinal effect. According to the records of a plurality of past documents, the tricholoma matsutake has the effects of strengthening body, benefiting intestines and stomach, relieving pain, regulating qi, resolving phlegm, expelling parasites and the like. Modern scientific researches show that matsutake has special effects of treating diabetes and resisting cancer, and the inhibition rate of fruiting body water extract to white mouse sarcoma 180 and Ehrlich carcinoma is 91.8% and 70%, respectively. Tricholoma matsutake is nutritious and is a king of wild mushroom. The Tricholoma matsutake polysaccharide has effects of enhancing organism antioxidant ability, scavenging excessive free radicals, reducing peroxidation degree of histiocyte, enhancing immunity, and resisting aging. In addition, the tricholoma matsutake has the effects of beautifying and whitening skin, melanin is a main factor for determining skin color, tyrosinase is a key enzyme for melanin synthesis, and the tricholoma matsutake crude polysaccharide in the tricholoma matsutake has a good inhibition effect on tyrosinase, so that the purpose of whitening skin can be achieved by intervening in the occurrence process of melanin deposition.

Tricholoma matsutake is a respiratory transition type edible fungus, but the aim of preserving fresh Tricholoma matsutake is difficult to achieve in a common packaging mode, and the fresh Tricholoma matsutake is difficult to store in a large amount due to the defect of a preservation technology.

Disclosure of Invention

In order to overcome the defects of the prior art, the invention aims to provide the compound seasoning pine mushroom vinegar and the brewing method thereof, so that the quality guarantee period of the pine mushroom in vinegar drink can be effectively prolonged, the problem that the pine mushroom is difficult to store is solved, and the nutrition components in the prepared compound seasoning pine mushroom vinegar are fused with the mineral substances in the mature vinegar, so that the nutrition in the compound seasoning pine mushroom vinegar is richer and more balanced. And has special compound flavor of Tricholoma matsutake and mature vinegar, and moderate sweet and sour taste.

The invention adopts the following technical scheme:

a brewing method of compound seasoning tricholoma matsutake vinegar comprises the following steps:

1) Crushing sorghum and moistening grits;

2) Adding amylase into the sorghum processed in the step 1), and liquefying to obtain liquefied liquid;

3) Introducing the liquefied solution obtained in the step 2) into a saccharification tank, adding saccharifying enzyme and bran koji, and saccharifying to obtain saccharified solution;

4) Introducing the saccharified liquid in the step 3) into a wineization tank, adding yeast and yeast liquid, and fermenting to obtain wine mash;

5) Taking out the fermented grains obtained in the step 4), adding rice hulls and bran to stir the fermented grains, and inoculating acetic acid bacteria and tricholoma matsutake bacteria to ferment to obtain vinegar fermented grains;

6) Placing the vinegar grains obtained in the step 5) into a fumigating pool for fumigating to obtain fumigated grains;

7) Placing the fumigated grains obtained in the step 6) into a vinegar leaching tank, and extracting vinegar in the fumigated grains;

8) And (3) placing the vinegar liquid obtained in the step (7) into an ageing pool for ageing to obtain the compound seasoning tricholoma matsutake vinegar.

Further, in the step 1), the grits wetting time is 8-12 hours.

Still further, in the step 2), 10% of the total amount of the organic compound is added per 100kg of the sorghum ⁵ 50-70 mL of IU amylase; the addition temperature is 90-100 ℃.

Further, in the step 3), the saccharification temperature is 55-65 ℃ and the saccharification time is 3-4 h; the addition amount of the raw materials is 10 per 100kg ⁵ 160-240mL of IU saccharifying enzyme and 15-30kg of bran koji; the concentration of the reducing sugar in the saccharification liquid is 15-18 g/100mL.

Still further, in the step 4), 20-40% of yeast liquid with 20-30% of dry weight of sorghum and 0.8-1.2 hundred million cells per 100mL of yeast is added; the adding temperature is 25-35 ℃, and the fermentation time is 12-14 days.

Further, in the step 5), the addition amount of the bran is 110-140% of the dry weight of the sorghum; simultaneously inoculating acetic acid bacteria and tricholoma matsutake bacteria, and then carrying out fire connection to ensure that the temperature is 45-60 ℃; the fermentation time is 9-13 days.

Specifically, in step 5), the preparation method of the tricholoma matsutake comprises the following steps:

a) Culturing Tricholoma matsutake mycelium plate: inoculating Tricholoma matsutake strain to sterilized culture medium under aseptic condition, and culturing at 32-35deg.C until mycelium grows on flat plate;

b) Fermenting and culturing Tricholoma matsutake mycelium liquid: inoculating the tricholoma matsutake cultured in the step 1) into a sweet potato pulp culture medium, culturing for 2 days at 32-35 ℃, then culturing by a shaking table to obtain mycelium pellets and fermentation liquor, and simultaneously filling the mycelium pellets and fermentation liquor into a colloid mill for grinding after the shaking table is put down to obtain the tricholoma matsutake.

Further, in the step b), the sweet potato pulp culture medium consists of the following raw materials in parts by mass: 2000 parts of sweet potato pulp, 500 parts of maltose, 10 parts of monopotassium phosphate and 0.2 part of magnesium sulfate; the shake culture conditions are as follows: the rotation speed is 560r/min, the stroke is 3cm, and the temperature is 40 ℃.

Still further, in step 6), the temperature of the smoking is 85-95 ℃ by stirring every day during smoking.

A compound flavoring Tricholoma matsutake vinegar is prepared by the above brewing method.

Compared with the prior art, the invention has the beneficial effects that:

according to the compound seasoning tricholoma matsutake vinegar disclosed by the invention, tricholoma matsutake and acetic acid bacteria are directly inoculated into a fermentation process, so that nutrition components of the tricholoma matsutake and the acetic acid bacteria in the acetic acid fermentation process are greatly integrated into vinegar grains. In the process of pouring edible vinegar, the edible vinegar is extracted, the nutrition of the pine mushroom is greatly reserved, the nutritional ingredients in the pine mushroom are introduced into the edible vinegar, the prepared pine mushroom vinegar has the special compound flavor of the pine mushroom and the mature vinegar, the sour and sweet taste is good, the flavor and taste of the edible vinegar can be improved by more than 50 percent compared with the mature vinegar, the nutrition is rich, the human immunity can be regulated and enhanced, and the effects of strengthening the brain and tonifying the kidney, softening blood vessels, preventing and resisting cancers and the like are achieved. The operation is simple, the quality of the vinegar is obviously improved, the taste change is large, and the popularization is easy.

Detailed Description

The present invention will be further described with reference to the following specific embodiments, and it should be noted that, on the premise of no conflict, new embodiments may be formed by any combination of the embodiments or technical features described below.

Example 1

1) Screening sorghum, removing impurities, crushing, accurately weighing crushed sorghum with the weight of 100kg, and wetting the sorghum for 8 hours; the crushing standard is that each grain of sorghum is controlled to be crushed to 40 meshes, the maximum grain diameter is 2mm, and no whole grain is ensured;

2) Adding 50mL 10 into grain-size-moistened sorghum ⁵ An IU of amylase; adding at 90 ℃ for liquefying to obtain liquefied liquid;

3) Introducing the liquefied solution obtained in the step 2) into a saccharification tank, cooling to 55 ℃, and adding 160mL of the liquefied solution with the content of 10 ⁵ Saccharifying IU saccharifying enzyme and 15kg bran koji for 3h to obtain saccharified liquid; the concentration of reducing sugar in the saccharification liquid is 15g/100mL;

4) Introducing the saccharified liquid in the step 3) into a wineization tank, adding 20kg of Daqu and 20kg of yeast liquid with the cell number of 0.8-1.2 hundred million/100 mL, and fermenting at 25 ℃ for 12 days to obtain wine mash; the Daqu is special Daqu for mature vinegar;

5) Taking out the fermented wine obtained in the step 4), adding 100g of rice husks and 110kg of bran to stir the fermented wine, simultaneously inoculating 0.15g/L acetic acid bacteria and 5g/L tricholoma matsutake bacteria to ferment, and carrying out fire connection, wherein a jar is turned over every day, so that acetic acid fermentation enters a vigorous period for 3-4 days after fire connection, the temperature reaches more than 45 ℃, the acetic acid fermentation time is 9 days, and inoculating acetic acid bacteria and the tricholoma matsutake bacteria to ferment to obtain vinegar fermented wine (generally becoming white fermented wine);

6) Placing the vinegar grains obtained in the step 5) into a fumigating pool for fumigating, wherein the fumigating pool is maintained at a temperature of more than 85 ℃, the fumigating pool is turned once every day in sequence, the fumigating temperature is uniform, the highest temperature is 95 ℃ in the third day, and the fumigating time is 4 days, so as to obtain fumigated grains;

8) And (3) placing the vinegar liquid obtained in the step (7) into an ageing pool for ageing for 6 months to obtain the compound seasoned tricholoma matsutake vinegar.

Specifically, the preparation method of the tricholoma matsutake comprises the following steps:

a) Culturing Tricholoma matsutake mycelium plate: inoculating Tricholoma matsutake strain to sterilized triangular flask PAD culture medium under aseptic condition, and culturing at 32deg.C for 8 days until mycelia grow full of plate;

b) Fermenting and culturing Tricholoma matsutake mycelium liquid: the formula of the sweet potato pulp culture medium is as follows: 2000g of sweet potato pulp, 500g of maltose, 10g of monopotassium phosphate and 0.2g of magnesium sulfate. Boiling sweet potato pulp culture medium, filtering with 5 layers of gauze, packaging the prepared sweet potato pulp culture medium in 270mL triangular bottles, filling 120mL of the culture medium into each bottle, and adding cotton cloth plug at 1.23×10 ⁷ Sterilizing under Pa pressure for 8min, performing aseptic operation by equal amount inoculation method, and inoculating 1.85cm per bottle ² Culturing the tricholoma matsutake fungus block obtained in the step 1) at 35 ℃ for 2 days, and then performing shake culture, wherein mycelium pellets appear after 5 days, the mycelium pellets have a diameter of 5mm after 8 days, the mycelium pellets are light yellow, the fermentation liquor is light brown and transparent, the aroma is strong, and the mycelium dry weight is 4.7g/100mL; after the shaking table is put down, mycelium pellets and fermentation broth are simultaneously put into a colloid mill for grinding, so as to obtain tricholoma matsutake; wherein, shake culture conditions are: the rotation speed is 560r/min, the stroke is 3cm, and the temperature is 40 ℃.

Example 2

1) Screening sorghum, removing impurities, crushing, accurately weighing crushed sorghum with the weight of 100kg, and wetting the sorghum for 12 hours; the crushing standard is that each grain of sorghum is controlled to be crushed to 40 meshes, the maximum grain diameter is 2mm, and no whole grain is ensured;

2) Adding 70mL 10 into grain-size-moistened sorghum ⁵ An IU of amylase; adding at 100deg.C, and liquefying to obtain liquefied solution;

3) Introducing the liquefied solution obtained in the step 2) into a saccharification tank, cooling to 65 ℃, and adding 240mL of the liquefied solution with the content of 10 ⁵ Saccharifying enzyme IU and 30kg of bran koji for 4 hours to obtain saccharified liquid; the saccharifying liquid is also provided withThe concentration of the raw sugar is 18g/100mL;

4) Introducing the saccharified liquid in the step 3) into a wineization tank, adding 30kg of Daqu and 40kg of yeast liquid with the cell number of 1.2 hundred million/100 mL, and fermenting at 35 ℃ for 14 days to obtain beer; the Daqu is special Daqu for mature vinegar;

5) Taking out the fermented wine obtained in the step 4), adding 100g of rice husks and 140kg of bran to stir the fermented wine, simultaneously inoculating 0.20g/L of acetic acid bacteria and 10g/L of tricholoma matsutake bacteria to ferment, and carrying out fire connection, wherein a jar is turned over every day during the fire connection period, so that acetic acid fermentation enters a vigorous period, the temperature reaches more than 45 ℃, the acetic acid fermentation time is 13 days, and acetic acid bacteria and the tricholoma matsutake bacteria are inoculated to ferment to obtain vinegar fermented wine (generally becoming white fermented wine);

6) Placing the vinegar grains obtained in the step 5) into a fumigating pool for fumigating, wherein the fumigating pool is maintained at a temperature of more than 85 ℃, the fumigating pool is turned once every day in sequence, the fumigating temperature is uniform, the highest temperature is 95 ℃ in the third day, and the fumigating time is 7 days, so as to obtain fumigated grains;

8) And (3) placing the vinegar liquid obtained in the step (7) into an ageing pool for ageing for 8 months to obtain the compound seasoned tricholoma matsutake vinegar.

b) Fermenting and culturing Tricholoma matsutake mycelium liquid: the formula of the sweet potato pulp culture medium is as follows: 2000g of sweet potato pulp, 500g of maltose, 10g of monopotassium phosphate and 0.2g of magnesium sulfate. Boiling sweet potato pulp culture medium, filtering with 5 layers of gauze, packaging the prepared sweet potato pulp culture medium in 270mL triangular bottles, filling 120mL of the culture medium into each bottle, and adding cotton cloth plug at 1.23×10 ⁷ Sterilizing under Pa pressure for 8min, performing aseptic operation by equal amount inoculation method, and inoculating 1.85cm per bottle ² Culturing Tricholoma matsutake fungus block obtained in step 1) at 35deg.C for 2 days, shake culturing for 5 days to obtain mycelium pellet, culturing for 8 days to obtain mycelium pellet with diameter of 5mm, and culturing to obtain yellowish fungus pellet,the fermentation liquor is brown and transparent, has strong fragrance, and the dry weight of hypha is 4.7g/100mL; after the shaking table is put down, mycelium pellets and fermentation broth are simultaneously put into a colloid mill for grinding, so as to obtain tricholoma matsutake; wherein, shake culture conditions are: the rotation speed is 560r/min, the stroke is 3cm, and the temperature is 40 ℃.

Comparative example 1

The specific procedure and starting materials were essentially the same as in example 2, except that: no step 5) to 8). In the step 4), the beer is taken out and filtered to obtain the liquor, and then acetic acid fermentation is carried out on acetic acid bacteria and tricholoma matsutake bacteria with the same amount as in the embodiment 2, so as to obtain the tricholoma matsutake vinegar. The acetic acid fermentation time and temperature were the same as in example 2.

Performance test and effect evaluation

1. The content of active ingredients in the pine mushroom vinegar: the pine mushroom polysaccharide, protein and flavone in the pine mushroom vinegar of examples 1 to 2 and comparative example 1 were detected by liquid chromatography, as shown in the following table:

table 1 active ingredient content in examples 1 to 2 and comparative example 1

Sample group	Tricholoma matsutake polysaccharide mg/g	Protein mg/g	Flavone mg/g
				Example 1	354	29	79
Example 2	367	32	82
				Comparative example 1	348	12	50

2. The contents of total acids, nonvolatile acids and soluble salt-free solids in the pine mushroom vinegar of examples 1 to 2 and comparative example 1 were examined, as shown in the following table:

table 2 physicochemical index of pine mushroom vinegar of examples 1 to 2 and comparative example 1

3. The pine mushroom vinegar of examples 1 to 2, the pine mushroom vinegar of comparative example 1 and fresh pine mushroom were stored in a sealed light-proof manner at normal temperature (25 to 35 ℃) for 7 days, 1 month, 3 months, 6 months and 1 year, and then the presence or absence of deterioration of the pine mushroom vinegar was compared, and the presence or absence of deterioration was expressed as "v", and the presence or absence of deterioration (rotten, off-flavor, etc.) was expressed as "x", as shown in the following table:

TABLE 3 shelf life of Tricholoma matsutake Vinegar of examples 1-2 and comparative example 1

Time	For 7 days	1 month	For 3 months	6 months of	For 1 year
						Example 1	√	√	√	√	√
Example 2	√	√	√	√	√
						Comparative example 1	√	√	√	×	×
Fresh matsutake	×	×	×	×	×

4. Please 40 subjects tasted the pine mushroom vinegar of examples 1-2 and comparative example 1, respectively, three times after tasting one product, and then the next product after rinsing with purified water, and the following table was evaluated:

table 4 sensory evaluation of pine mushroom vinegar of examples 1 to 2 and comparative example 1

As can be seen from the data in Table 1, the seasoning Tricholoma matsutake vinegar prepared in examples 1-2 has higher polysaccharide, protein and flavonoid than that in comparative example 1. In comparative example 1, a general method for preparing seasoned vinegar was adopted, and in examples 1 to 2, a brewing process of aged vinegar was adopted, so that nutrients in the matsutake mushroom substance during acetic acid fermentation were greatly integrated into the vinegar grains of cereal substances, and thus, both proteins and flavonoids were higher than in comparative example 1.

As can be seen from the data in Table 2, the contents of acetic acid and lactic acid in the pine mushroom vinegar of examples 1-2 are higher than those of comparative example 1, and the contents of acetic acid and lactic acid are increased, so that the taste of the compound seasoned pine mushroom vinegar is more mellow and softer.

As can be seen from the data in Table 3, fresh Tricholoma matsutake has a fresh-keeping period of not more than 7 days at normal temperature, and the Tricholoma matsutake vinegar in comparative example 1 has a remarkable odor after 6 months of storage, indicating that the Tricholoma matsutake in comparative example 1 has decayed. The pine mushroom vinegar of examples 1-2 does not deteriorate after being stored for 1 year at normal temperature, which means that the pine mushroom can effectively prolong the shelf life of the pine mushroom in the aged vinegar beverage, solves the problem that the pine mushroom is not easy to store, and greatly maintains the nutrition of the pine mushroom.

As is clear from the data in Table 4, the pine mushroom vinegar of examples 1-2 has a better taste than comparative example 1, and the compound seasoned pine mushroom vinegar of examples 1-2 has a compound flavor peculiar to fungi and aged vinegar grains, a sweet and sour taste, a refreshing taste, a mellow taste, and a aftertaste.

The above embodiments are only preferred embodiments of the present invention, and the scope of the present invention is not limited thereto, but any insubstantial changes and substitutions made by those skilled in the art on the basis of the present invention are intended to be within the scope of the present invention as claimed.

Claims

1. A brewing method of compound seasoning tricholoma matsutake vinegar is characterized by comprising the following steps:

1) Crushing sorghum and moistening grits; wherein the grits are moistened for 8-12 hours;

2) The content of the additive in the sorghum treated in the step 1) is 10 per 100kg of the sorghum ⁵ 50-70 mL of IU amylase; adding at 90-100 ℃ to liquefy to obtain liquefied liquid;

3) Introducing the liquefied solution obtained in the step 2) into a saccharification tank, wherein the addition content of the liquefied solution is 10 per 100kg ⁵ Saccharifying 160-240mL of IU saccharifying enzyme and 15-30kg of bran koji to obtain saccharified liquid; wherein the saccharification temperature is 55-65 ℃ and the saccharification time is 3-4 hours; the concentration of reducing sugar in the saccharification liquid is 15-18 g/100mL;

4) Introducing the saccharified liquid obtained in the step 3) into a wineization tank, and adding Daqu accounting for 20-30% of the dry weight of sorghum and yeast liquor accounting for 20-40% of the dry weight of sorghum for fermentation to obtain wine mash; wherein the cell number of the yeast solution is 0.8-1.2 hundred million/100 mL, the adding temperature is 25-35 ℃, and the fermentation time is 12-14 days;

5) Taking out the fermented wine obtained in the step 4), adding rice husks and bran to stir the fermented wine, and inoculating acetic acid bacteria and tricholoma matsutake bacteria at the same time, and then, carrying out fire connection to ensure that the temperature is 45-60 ℃; fermenting for 9-13 days to obtain vinegar grains; the addition amount of the bran is 110-140% of the dry weight of the sorghum;

6) Placing the vinegar grains obtained in the step 5) into a fumigating pool for fumigating to obtain fumigated grains; stirring every day during smoking, wherein the smoking temperature is 85-95 ℃;

8) Placing the vinegar liquid obtained in the step 7) into an ageing pool for ageing to obtain the compound seasoning tricholoma matsutake vinegar;

the preparation method of the tricholoma matsutake comprises the following steps:

a) Culturing Tricholoma matsutake mycelium plate: inoculating Tricholoma matsutake strain to sterilized culture medium under aseptic condition, and culturing at 32-35deg.C until mycelium grows on the plate;

b) Fermenting and culturing Tricholoma matsutake mycelium liquid: inoculating the tricholoma matsutake cultivated in the step 1) into a sweet potato pulp culture medium, culturing at 32-35 ℃ for 2 days, then culturing by a shaking table to obtain mycelium pellets and fermentation liquor, and simultaneously filling the mycelium pellets and fermentation liquor into a colloid mill for grinding after the shaking table is put down to obtain the tricholoma matsutake; the sweet potato pulp culture medium consists of the following raw materials in parts by mass: 2000 parts of sweet potato pulp, 500 parts of maltose, 10 parts of monopotassium phosphate and 0.2 part of magnesium sulfate; the shake culture conditions are as follows: the rotation speed is 560r/min, the stroke is 3cm, and the temperature is 40 ℃.

2. A compound seasoned matsutake vinegar prepared by the brewing method of the compound seasoned matsutake vinegar according to claim 1.